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Never quit (Brisket)

Discussion in 'Beef' started by dockman, Oct 5, 2013.

  1. dockman

    dockman Smoking Fanatic

    I was all geared up for a bbq contest today but it was canceled. The brisket was thawed so just as well smoke it. I have struggled with brisket in the past but you guys always say never quit! For the brisket (15 #) I used McCormick Peppercorn & Garlic marinade which I injected and poured over it the night before. For rub I smeared on a little mustard the rubbed with Montreal Steak and some Steak salt. Pre heated my MES40 to 230 and lit the hickory/cherry pellets once up to temp in went the brisket. I also trimmed all the fat off before marinading and have it place on rack above my brisket. Brisket went in the smoker about 8 am.
  2. billbo

    billbo Master of the Pit OTBS Member

    Looking good so far!
  3. webowabo

    webowabo Master of the Pit

    Good looking start.. cant wait to so it done ;):grilling_smilie:
  4. I'm just envious of your trimming skills. When I trim I end up with a bunch of scraps of fat, not a nice big layer like that!
  5. dockman

    dockman Smoking Fanatic

    Thank you! However I did not think I done a very good job. It took me about an hour.
  6. dockman

    dockman Smoking Fanatic

    Flipped brisket after 3 hours so fat could drip on both side.
  7. dockman

    dockman Smoking Fanatic

    Put probe in at the 5 hour 20 minute mark temp is 152.
  8. s2k9k

    s2k9k AMNPS Test Group

    Looking really Good!!
  9. dockman

    dockman Smoking Fanatic

    Coming out of stall! Brisket is looking really good.
  10. dockman

    dockman Smoking Fanatic

    Had decent flavor but pretty dry and the flat is hard. Maybe I cooked to long? IT 205
  11. dockman

    dockman Smoking Fanatic


  12. dockman

    dockman Smoking Fanatic

    Warmed some brisket up for my dinner tonight. I think I need to reevaluate my thoughts this thing is pretty darn good.